About This Recipe
This recipe provides instructions for preparing a cold salad using chickpeas as the base, combined with vegetables, cheese, and a vinaigrette dressing. The method involves combining prepared ingredients without cooking.
Why You’ll Love This Recipe
The recipe requires no cooking and can be prepared in advance. It combines textures and flavors from fresh vegetables, brined cheese, and a tangy dressing. The instructions are straightforward and sequential.
Ingredients
- 2 (15 oz) cans chickpeas, rinsed and drained
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 bell pepper, any color, diced
- 1/2 cup Kalamata olives, pitted and halved
- 4 oz feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, juiced
Step by Step Instructions
- In a large mixing bowl, combine the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, and halved Kalamata olives.
- In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper to create the dressing.
- Pour the dressing over the chickpea and vegetable mixture.
- Gently toss all ingredients until everything is evenly coated with the dressing.
- Add the crumbled feta cheese and chopped parsley to the salad.
- Fold gently to incorporate the cheese and parsley without breaking up the feta excessively.
- For best results, cover the bowl and refrigerate the salad for at least 30 minutes before serving to allow the flavors to combine.
- Stir gently before serving.
FAQ
Can I use dried chickpeas instead of canned?
Yes, 1 cup of dried chickpeas, cooked according to package directions, can be used as a substitute for the canned chickpeas.
Is there a substitute for feta cheese?
The recipe specifies feta cheese. Other brined cheeses may alter the final flavor profile.
How long can this salad be stored?
The salad can be stored in the refrigerator for up to 4 days, though the vegetables may soften over time.
You Must Know
Rinsing and draining the canned chickpeas removes excess sodium and the liquid they are packed in. Allowing the salad to chill before serving gives the ingredients time to absorb the dressing.
Storage Tips
Store the salad in a sealed container in the refrigerator. It is best consumed within 3-4 days. The texture of the vegetables will become softer the longer it is stored.